Ingredients:

  • 1 package Indomie Mi Goreng Instant Noodles (85g)
  • 1 Large Egg
  • 1 tablespoon neutral cooking oil (vegetable, canola, or peanut) (15 ml)
  • 1/4 cup thinly sliced scallions (green onions) (approximately 20g)
  • 1/4 cup roughly chopped cilantro (fresh coriander) (approximately 10g)
  • 1 tablespoon crispy fried shallots (store-bought or homemade) (approximately 5g)
  • 1/2 tablespoon sesame seeds (approximately 5g)
  • 1/2 tablespoon Soy sauce (approximately 7ml)
  • 1/2 tablespoon Rice vinegar (approximately 7ml)
  • 2 tablespoons neutral cooking oil (vegetable, canola, or peanut) (30 ml)
  • 1 tablespoon chili flakes (adjust to taste) (approximately 5g)
  • 1 teaspoon garlic, minced (approximately 3g)
  • 1/2 teaspoon ginger, minced (approximately 2g)
  • 1/4 teaspoon Sichuan peppercorns (optional, but highly recommended) (approximately 1g)
  • Pinch of salt

Instructions:

  1. Prepare the Chili Oil: Heat oil in a small saucepan over medium heat. Add chili flakes, garlic, ginger, and Sichuan peppercorns (if using). Cook, stirring constantly, until fragrant and the chili flakes have darkened slightly (about 1-2 minutes). Be careful not to burn the garlic. Remove from heat and stir in a pinch of salt. Set aside to cool slightly.
  2. Cook the Noodles: Cook Indomie noodles according to package directions. Drain, reserving about 2 tablespoons of the cooking water (about 30ml).
  3. Fry the Egg: While the noodles are cooking, heat 1 tablespoon of oil in a frying pan over medium heat. Fry the egg to your liking – runny yolk is highly recommended.
  4. Assemble the Dish: In a bowl, combine the drained noodles with the Indomie seasoning packet, 1 tablespoon of the prepared chili oil (save the rest for later!), the soy sauce, rice vinegar, and 2 tablespoons of reserved noodle water. Toss to coat.
  5. Garnish and Serve: Top the noodles with the fried egg, sliced scallions, cilantro, crispy fried shallots, and sesame seeds. Serve immediately and enjoy!